Italian Sardinian Carloforte-Style Octopus with Saffron Potato and Dehydrated Olives Story of the Dish Carloforte, on the island of San Pietro off the southwestern coast of Sardinia, has a culinary identity unlike almost anywhere else on the island. Its cuisine reflects Sardinian ingredients, Ligurian heritage, fishing culture, and the flavors of the Mediterranean. Octopus fits naturally into that world. In this reinterpretation, the octopus remains unmistakably Mediterranean

Reimagined Italian Stuffed Cuttlefish with Potatoes, Taggiasca Olives and Capers Story of the Dish Stuffed cuttlefish belongs to the same broad family of Italian coastal dishes as calamari ripieni, but cuttlefish has a firmer texture, deeper marine flavor, and a character of its own. In this reinterpretation, a whole cuttlefish body is filled with finely chopped tentacles, creamy potato, Taggiasca olives, capers, parsley, lemon zest, and extra-virgin olive oil. The filling is

Story of the Dish Traditional Ligurian Rabbit Braised with White Wine, Taggiasca Olives, Pine Nuts, Rosemary, and Aromatic Herbs Story Coniglio alla Ligure is one of the most representative dishes of Liguria, particularly associated with the western part of the region, where rabbit has long been an important part of rural cooking. Liguria is a narrow territory suspended between the Mediterranean Sea and steep mountains. Its cuisine reflects that geography. Olive oil, aromatic